Whole bunch grapes were gently put in 3.5 tones open wooden vats.To gain more terroir expression, we used indigenous yeasts for the fermentation. The temperature was controlled. Malolactic fermentation was completed in barrels. The wine matured for 16 to 18 months in French oak barrels, 30% of which were new.
For the dough
· 600 gr. flour type 00
· 6 eggs
· Olive oil
· 1 teaspoon of salt
Knead all ingredients and let the dough rest for 1 hour.
For the filling:
· 1 hole hare without head and offal
· 800 gr. small peeled onions
· 3 cloves of garlic
· 3 bay leaves
· 3 fresh rosemary sprigs
· Chicken broth
· 2-3 tablespoons of tomato paste
· 500 ml mavrotragano
Cook the hare with all ingredients at 150 degrees for 3-4 hours in a very well covered pot.
When ready, remove very carefully the onions and the hare and strain the sauce.
Once the meat is cooled, remove the bones and chop it into small pieces.
Shape the dough to ravioli and fill them with the small pieces of meat.
Boil the ravioli for 3-4 minutes in salted water and then place them in a heated pan with the sauce and the onions for a few minutes.
Serve with coarsely grated Tinos gruyere.
Restaurant: Itan ena mikro Karavi